14 May OSTER CAMEMBERTLI

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="45" padding_bottom="25"][vc_column][vc_column_text] Oster Camembertli [/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="yes" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="25" padding_bottom="25"][vc_column width="1/2"][vc_single_image image="477" img_size="large" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text] The name is Bertli - Camem Bertli An air of innocence, mild and soft, but firm enough to cut and bite, a low-maintenance and generally popular comrade: the Camembert. The more time the connoisseur gives it, the finer its melt and the stronger its aroma. With its white rind, Moser Camembertli, made from milk from Seeland, Switzerland’s lake district, is a cheese for aficionados and true connoisseurs. [/vc_column_text][vc_separator type="transparent" up="25" down="0"][vc_column_text] weight 125 g [/vc_column_text][vc_separator type="transparent" up="25" down="0"][vc_column_text css=".vc_custom_1487871985534{margin-bottom: 10px !important;border-bottom-width:...